Human Resources in the Food Service and Hospitality Industry [electronic resource] British Columbia Cook Articulation Committee
Material type:
TextPublication details: [Victoria] : BCcampus, BC Open Textbook Project, 2015Subject(s): Online resources: Summary: "Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills."--BC Campus website.
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| E-Resources | Main Library E-Resources | 647.940683 H918 (Browse shelf(Opens below)) | Available | E003895 |
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"Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills."--BC Campus website.
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